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Pork Loin for Supper and Trip...Help, Thermometer quit!

post #1 of 10
Thread Starter 

Hi all, I am smoking 14 pounds of pork loin for supper and a work trip. We will re heat on the road for great sandwiches.


Here are some pre smoke Qview.

Smoking at 230 for roughly 2hrs to 3hrs or until IT is 140.

I have a propane vertical. Using a mix of cherry and mesquite chunks.


Let me know your thoughts.

These are the ingredients I use for my rub.

Rubbed and sweating. Will put on the smoker in 30 min.

I will post some pics when they are done!

post #2 of 10

Looking good...

post #3 of 10
Thread Starter 

My piece of junk digital thermometer is not working.

I'm not getting a reading at all.

The larger loins are about 5lbs each.

I know with 3lb loins Ive done in the past, they were perfect at just under 2hrs.

I don't want to ruin these, 3hrs sound about right for 5lb??

What would you do with out a thermometer??

post #4 of 10


post #5 of 10

Just kidding I am sure you thought of that. Call a neighbor or relative and or go to the store and get a cheap leave in. I have even seen them at gas stations sometimes. You don't want to overcook pork loin.

post #6 of 10
Thread Starter 
Originally Posted by timberjet View Post


That was the first thing I tried. The thermometer I have is an off brand wireless. It dosent seem to be transmitting.

I will be ordering a quality one befor the next smoke for sure.

post #7 of 10
Thread Starter 

Thanks Timberjet.

I have a dial type, but don't have a clue how it reads.

Guess I will have to roll with it.

post #8 of 10
Thread Starter 

Pulled them off the smoker when my dial said 140. (Fingers Crossed) Took 3.5 hours @ 230.

Covered in foil and let is rest 1 hour.

Turned out really good.

There is a lot of juice in there, my phone does not show it well.




post #9 of 10

How do you like your loin? I like mine Med rare. I think you have med rare on the top and well on the bottom by the photo. If that was the case then your temp was too hot in the smoker. How was it?

post #10 of 10

I am going to say that your wood was burning up and actually was catching fire causing the roast to cook unevenly. If i was you i would wrap my chips in foil. Make a envelope out of foil and poke some holes in it. Or get an AMNPS. You can search that in the search bar at the top of the page to see what it is. Your smoker seems to be one that has a hard time not over burning the wood.

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